Brad's chicken and sausage gumbo

Name: Brad's chicken and sausage gumbo
Yield: 6-8 servings
Cuisine: American
Ingredients: 3 lbs chicken thighs with bone and skin; Seasoned flour to dredge chicken; 1 lg yellow onion, chopped; 1 red & 1 yellow bell pepper, chopped; 6 celery stalks, chopped; 8-10 roma tomatoes, chopped; 10 cloves garlic, peeled and smashed; 1 1/2 cups cream sherry; 1 1/2 cups shortening; 1 1/2 cups flour; 10-12 cups water; 1/3 cup granulated chicken bouillon; 1 tbs dried oregano; 1 tbs smoked paprika; 1/2 tbs white pepper; Cajun seasoning to taste. I like it spicy so I used a fair bit; 1 pkg frozen okra; 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick; 4-6 cups prepared white rice; Gumbo filé

wingmaster835 @wingmaster

Sequim Washington

Brad's chicken and sausage gumbo

wingmaster835 @wingmaster

Saved

Ingredients

6-8 servings

3 lbschicken thighs with bone and skin
Seasoned flour to dredge chicken
1lg yellow onion, chopped
1red & 1 yellow bell pepper, chopped
6celery stalks, chopped
8-10roma tomatoes, chopped
10 clovesgarlic, peeled and smashed
1 1/2 cupscream sherry
1 1/2 cupsshortening
1 1/2 cupsflour
10-12 cupswater
1/3 cupgranulated chicken bouillon
1 tbsdried oregano
1 tbssmoked paprika
1/2 tbswhite pepper
Cajun seasoning to taste. I like it spicy so I used a fair bit
1 pkgfrozen okra
1 1/2-2 lbsandouille sausage, sliced 1/2 inch thick
4-6 cupsprepared white rice
Gumbo filé

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Steps

1

Place seasoned flour into a lg ziplock bag. Add chicken and seal. Shake well to coat evenly. Heat canola oil in a lg frying pan just under medium heat. Fry chicken covered until golden brown on both sides. Set aside.
2

In the same pan, reserve 2 tbs of the chicken grease. Add onions, peppers, and celery. Fry on medium heat until onions are translucent.
3

Meanwhile in a lg Dutch oven, melt shortening on medium heat. Add flour and mix thoroughly. Stir almost constantly until the roux becomes almost a chocolate brown and smells very nutty. This takes a while, but is the base Flavor of the dish. If it starts to smell burnt. Start over.
4

Add tomatoes and garlic to the onion mixture. Keep frying until about half of the liquid from the tomatoes evaporates. Add sherry. Bring to a simmer until half of that liquid evaporates.
5

When the roux is done it will be a nice caramel color. Slowly add the onion mixture to it. Continue to stir constantly. Add water and mix thoroughly. Add the fried chicken, bouillon and spices. Bring to a simmer and simmer for an hour uncovered. Stir every 5-10 minutes
6

Adjust seasonings to taste. Add okra and sausage. Simmer for another 20 minutes.
7

In a bowl, plate rice off to one side. Add gumbo to the bowl, and top with a chicken thigh. Sprinkle a little gumbo filé on top and serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on October 14, 2020 00:40

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.